Coconut Lime Shortbread Cookies

With Bob’s Gluten Free All Purpose Flour as the base…this recipe is less daunting to those starting out in GF baking. This recipe was not tested by Bob’s Red Mill. Gluten Free, Low Cal, Low Carb, Soy Free.

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Votes: 11
Rating: 3.91
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Servings 24people
Submitted By Christen from Life: Styled
With Bob's Gluten Free All Purpose Flour as the base...this recipe is less daunting to those starting out in GF baking. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Cal, Low Carb, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 3.91
You:
Rate this recipe!
Servings 24people
Submitted By Christen from Life: Styled
With Bob's Gluten Free All Purpose Flour as the base...this recipe is less daunting to those starting out in GF baking. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Cal, Low Carb, Soy Free.
Share this Recipe
Share this Recipe
Instructions
  1. Whisk together the flours and salt in a bowl.
  2. With a mixer fitted with the paddle attachment, beat butter, sugar, lime and vanilla until pale and fluffy.
  3. Reduce speed to low and slowly add the flour mixture until just combined.
  4. Adding color with natural food dyes is a fun way to makes these cookies pop, so you can mix some in at this point if desired.
  5. Divde dough in half. Shape into a disk; wrap in plastic. Chill until firm, about 1 hour.
  6. Preheat the oven to 350°F. Let dough soften slighly at room temperature.
  7. Working with one disk at a time, roll out dough on a lightly floured surface until 1/2-inch thick. Using round cookie cutter, cut out your shape and space onto cookie sheet 1-inch apart.
  8. Bake until edges are pale golden, 16 minutes. Transfer to wire racks to cool. Can be stored in airtight container up to one week.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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